Pork Chops with Dijon Sauce


We eat a lot of pork in this family, even given my father’s Germanic background. Pork chops are the most convenient, which is probably why I remember my mother serving them so often growing up. The chops were thinner, and almost always bone-in (there were a lot of kids gnawing on bones at our table). These days we get thicker chops and although we prefer bone-in, it just depends on what’s available at the market that day. Given that we eat pork chops so often, dad is always on the look out for a good recipe. This recipe we pulled from the New York Times Sunday Magazine years ago and have made it several times since. It’s easy peasy, and tastes so good! The Dijon cream sauce is just lovely with the pork. Great served with new potatoes.

Pork Chops with Dijon Sauce Recipe

  • Cook time: 30 minutes
  • Yield: Serves 4.


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thick
  • Salt
  • Freshly ground black pepper
  • 1/4 cup chopped shallots or green onions
  • 1 cup dry white wine
  • 3/4 cup chicken stock*
  • 3/4 cup heavy cream
  • 2 Tbsp Dijon mustard
  • 1 Tbsp chopped parsley (optional)

*If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.



1 Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.


2 Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.


3 Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.

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Showing 4 of 71 Comments

  • Tomoko

    This was super! Very easy, very tasty! Adding to family favorite!

  • Amanda

    Planning to make this on the weekend. Going to be grilling the chops and I saw another pork recipe on your site wherein you brined the Pork. A tenderloin, I believe. Would it be overkill to brine a pork chop – even a thick one?

  • Ted Torretti

    Wow! I fixed this earlier in the week and the whole family was particularly knocked out by the sauce that is part of this recipe. We are all big fans of pork and this recipe gives us another excuse to include it in our rotation of meals. Thanks for the wonderful blog and the great variety of recipes you’ve shared. I’ll certainly be trying more of them.

  • Anonymous

    This was a wonderful dish! My husband commented on it being a milky liquid svieckova lol I didn’t have all the ingredients so I had to substitute a few. Thank goodness I had mustard powder in my pantry :) I used that instead of regular mustard and I only used half the required amount of white wine because it was to bitter otherwise, a dash of sugar and regular fried onions with one full cup of heavy cream. We had bread dumplings with Czech broiled carrots on the side ((YUM))

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